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Wednesday, October 29, 2014

On the festive season of Diwali Royal Orchid Central had invited me along with family for a fun cup cake making session. What more can kids ask for!! These cup cakes were very different from the regular ones. The frosting was all desi tasting ingredients and was very innovative. For example, Gulkand, kesar (saffron), Masala chai and many more..

The cup cake evolved in earlier 19th century in the United States. According to food historians have yet to point, exactly where the name of Cup cake originated. There are two Theories coming up… 1) the cake were originally cooked in cups 2) The ingredients used to make the cup cakes were measured by the cup.

Earlier times cup cakes were not that popular around. The cake made of regular ingredients like Normal cake. But, today cup cakes have expanded to a worldwide. In modern trend cup cakes were uniquely topped with various frosting.

Cup cakes were convenient because, they get cooked much quicker than larger cakes.

Chef Hafizullah Baig

Chef Baig was a very friendly and creative person. He showed us the step wise procedure of making a good cupcake and also gave me alternatives of eggless cup cakes!

Mix and match of different colors!

Mixing chocolate!

PEANUT BUTTER FROSTING

INGREDIANTS

UNIT

QTY

Unsalted Butter

gm

50

Icing sugar

gm

100

Peanut Butter

gm

100

Whip Cream

ml

50

Rainbow Sugar Balls

Garnish

METHOD

Keep Butter at room temperature. Should be soft in texture not be Melted.